Monday, February 25, 2013

Before I begin talking about these amazing cupcakes, I need to first apologize for my ridiculously long absence from blogging. I'm not going to go into the circumstances behind my absence now {all good, I swear!}, but I will in the very near future. I only had the time to get one post completed this weekend and I wanted it to be a recipe. Something special for you, to let you know that your visits here are appreciated and loved...even if I don't show up for two months.
It's a good feeling to be appreciated and to know you're loved, and I felt just that this past week when I brought these cupcakes into my birthday boy's 5th grade classroom. I always know a recipe passes the test when it's unanimously well-received by a bunch of kids -- because after all, when it comes to food who's more critical than children?

When my son, who turned 11 years old last week, specifically requested "Red Velvet Cupcakes" when I offered to bring a treat into his classroom, I was quite surprised. For one, neither of my boys are big "cake" kids {weirdos, I know} and secondly, I don't remember my son ever having a red velvet cupcake before. But he must have gotten it in his head from somewhere, because he was very clear about it. Even requesting the cream cheese frosting that traditionally tops them.
After some digging, I decided to try this recipe from The Hummingbird Bakery, along with the most delicious cream cheese frosting I've ever had from the Brown Eyed Baker. Both were a complete success and the finished cupcakes were met with comments like, "Have you ever thought about going on the Cupcake Wars?" and, "This is the best frosting I've ever had in my life"...along with, " You're hair is so pretty." Yes, I really won them over.